Chilli Cornbread

Simple chilli cornbread can be a delicious and interesting alternative to rice. It is moist, flavorful, and filled with corn and chiles. Try it and you can be kindly surprised.


  • 1 cup (150g) self-raising flour
  • 1 cup (170g) cornmeal (polenta)
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 310g can corn kernels, drained
  • 1 long fresh red chilli, seeded, finely chopped
  • 1/2 cup coarsely chopped coriander
  • 150g fetta, crumbled
  • 1 cup (250ml) milk
  • 50 g butter, melted
  • 1 egg, lightly whisked
  • 1 long fresh red chilli, extra, thinly sliced diagonally



  1. Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Combine the flour, cornmeal, salt and sugar in a large bowl. Add the corn, chilli, coriander and feta. Gently stir to combine.
  3. Whisk milk, butter and egg in a jug. Add to the flour mixture and combine.
  4. Pour into prepared pan and smooth the surface. Sprinkle the extra sliced chilli over the top.
  5. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean.




Recipe adopted from Taste.


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